发酵时间对燕麦青贮品质及细菌群落的影响

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引用格式：董晓慧，师尚礼，尹国丽，等.发酵时间对燕麦青贮品质及细菌群落的影响[J].草地学报，2025，33（12）：4162—4171DONG Xiao-hui，SHIShang-li，YINGuo-li，etal.Efectsof Fermentation Timeonthe QualityandBacterialCommunity of Oat Silage[J].Acta Agrestia Sinica，2025，33（12）：4162-4171

中图分类号：S816.53 文献标识码：A 文章编号：1007-0435（2025）12-4162-10

Effects of Fermentation Time on the Quality and Bacterial Community of Oat Silage

DONG Xiao-hui， SHIShang-li”， YIN Guo-li"， WANG Zhao-long，LIANG Wen-bin， ZHOU Xin-yue， HE Ting-ting （ColegUitalo neringLboratoso，Utefgandotstabilitysoa

Abstract：The experiment aimed to study the fermentation quality of oat silage and the dynamic changes of bacterial communities in the higher-cold and cloudy-humid region of central Gansu and provide abasis for the utilization of oats as high-quality silage.The whole oat plants at milk stage was used for vacuum silage，and fer mented at natural temperature （6-12∘C） . The samples were taken at O d， 3d ，7 d，14 d and 30d after fermentation，and the nutritional components，fermentation quality and bacterial community characteristics were deter mined and analyzed.The results showed that with increasing fermentation time，soluble carbohydrates decreased by 55.52% from day O to day 3O；neutral detergent fiber and acid detergent fiber contents significantly decreased （ P<0.05） ）from day7to day3O，reducingby 10.25% and 6.23% ，respectively，fromday O to day 3O；the pH value dropped to4.15.The levels of lactic acid，acetic acid，and propionic acid significantly increased （ （P<0.05 ），while butyric acid was undetectable in all samples. As fermentation time extended，bacterial community species richness initially increased and then decreased，with dominant phyla shifting from Proteobacteria and Cyanobacteria to Firmicutes.Dominant genera transitioned from Rosenbergiella and Pantoea to Lactiplantibacillus.By day 7 of ensiling，Lactiplantibacillus became the dominant genus，accounting for an average of 44. 78% of total genera. Bacterial richness peaked at day 14 of ensiling. Genera such as Lactiplantibacilus and Levilactobacillus，which are beneficial microorganisms，are key microbial components influencing oat silage quality， significantly affecting nutritional content and fermentation indicators. Keywords：Oat silage;Quality;Bacterial community;Dynamics

燕麦（AvenasatiuaL.）是一年生粮饲兼用作物，因其适应性强、易栽培管理、产量高、营养丰富、品质优等特点，成为中国西部高寒阴湿区等自然条件较差地区的重要饲料来源[1-3]，其富含丰富的碳水化合物，有助于改善奶牛瘤胃健康、提升生产性能。（剩余21953字）